Recipe for Confederate Bean Soup and Cornbread
A Pot Full of Confederate Bean Soup, Ready to Eat
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A Quick and Easy Meal
Confederate bean soup is an old favorite that has been enjoyed by my southern family for many years. World-renowned cook Paula Deen has her own version featured in one of her southern cooking books; however, my recipe includes a few different ingredients. Paula uses turkey sausage, whereas my family likes the taste of smoked pork sausage. She also adds chopped green pepper, which I think overpowers the sweet taste of mine.
Making changes like these are what makes a recipe your own. After all, you are preparing the dish for your family, and you know what their tastes are.
As far as the name goes, I truly don't know how it became known as Confederate bean soup. Call it whatever name you want, as long as you enjoy the taste!
- 4 tablespoons butter
- 1 medium onion, chopped
- 4 slices bacon, diced
- 1 pound smoked sausage, sliced
- 2 cloves garlic, minced
- 1 55 ounce can baked beans
- 3 cups half & half
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- Melt butter in a large pot or Dutch oven. Add onion and bacon. Saute until bacon is cooked.
- Add sausage and garlic; cook until sausage is heated through.
- Add beans including the sauce in the can and simmer 10 minutes over low heat.
- Add half & half and continue to simmer over low heat until heated through, stirring often to keep from burning on the bottom. Don't let soup boil.
- At this point the soup is ready to eat but you need to make a decision if it is the consistency that your family prefers. If it is too thick, continue adding more half & half until it reaches the thickness you desire. Make sure if you add more half & half to give the soup a little more heating time to reach the temperature you like for serving.
There are many different ways to prepare cornbread. Usually, it depends on where in the US you live. Here in the south, we typically do not add sugar to the recipe. We like the taste of the corn meal without any sweetness. We also use white corn meal instead of yellow like the northern branch of my family uses. No matter where you live, you probably make it like your mother taught you!
- 1/3 cup bacon grease
- 1 large egg
- 2 cups self-rising white corn meal mix
- 1 1/4 cups milk (or buttermilk if you prefer)
- Put bacon grease in a cast iron skillet and put in oven. Turn on oven to 425 degrees. If you don't have a cast iron skillet, use a baking pan. Don't pre-heat the baking pan. You will need to coat the baking pan with cooking spray instead of the bacon grease.
- Beat egg. Stir in the corn meal mix and milk. Just stir together and leave lumpy. Don't beat it.
- When the oven is pre-heated, remove skillet and pour the bacon grease into the batter. Make sure your pan has grease coating all parts of the bottom and sides so the cornbread won't stick.
- Note: If you are not using a cast iron skillet, take your 1/3 cup of bacon grease and heat it in a pan or microwave just so it is the right consistency to be stirred into the batter.
- Stir the grease into the batter but just enough to mix it. Again, you want the batter to be lumpy.
- Pour batter into pan and bake for approximately 20 minutes. Insert a toothpick in center of cornbread and if it comes out clean, it is ready. Otherwise, bake a little longer, checking it at short intervals to see if done.
- Sit pan on wire cooling rack for about 10 minutes. Then, put a plate upside down over the top of the pan and then turn over. The cornbread should come right out onto the plate.
How to Tell When Cornbread is Done
After you have a little experience making southern style cornbread, you will be able to tell if it is done simply by looking. If the top is brown and the sides are pulling away from the pan, it is ready to eat!
© 2016 Thelma Raker Coffone